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Monday, April 28, 2014

Old-Time Piccali lli

Old-Time Piccali lli

This highly seasoned vegetable relish is a
terrific way to use the vegetables from your summer garden, but even if you buy
most of the ingredients at the super market or a farm stand , you’ll be
impressed by just how good this healthy veggie dish tastes.

Makes about 2 pints

3 cups peeled and chopped
green tomatoes

3 cups peeled and chopped
red tomatoes

2 cups finely chopped
cabbage

1cup finely chopped onion

½ cup finely chopped
green bell pepper

½ cup finely chopped red
bell pepper

2 ½ tablespoons pickling
salt

1 ½ cups apple cider
vinegar

1 ¼ cups SPLENDA Granular

1 tablespoon mixed
pickling spices

In a large glass or plastic bowel, combine
green and red tomatoes, cabbage, onion, green pepper, red pepper, and pickling
salt. Cover with a clean cloth and let set at room temperature for 3 hours.
Drain mixture well, but do not rinse, pressing to remove as much liquid as
possible. In a large saucepan, combine vinegar and SPLENDA . Tie the pickle
spices in a spice bag or a 4-inch square of cheesecloth. Add spicebag to
vinegar solution. Mix gently to combine . Bring mixture to a boil , string
occasionally. Lower heat, cover, and simmer for 15 minutes, stirring often.
Stir a drained vegetables. Continue to simmer for 20 minutes, stirring
occasionally. Remove spice bag. Ladle hot mixture into hot sterilized pintjars,
leaving a ½- inch headspace. Seal and process in a boiling- water canner for 15
minutes.